Name: Pan-Seared Beef Tenderloin with Red Wine–Balsamic Reduction, Garlic-Herb Butter & Crispy Smashed Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Contemporary American (steakhouse with French sauce influence)
Ingredients: 4 steaks (total 680 g) beef tenderloin steaks (medallions), about 6 oz (170 g) each; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 4 tablespoons (about 56 g) unsalted butter (divided); 4 cloves (about 12 g) garlic cloves (divided); 1 tablespoon, chopped fresh thyme leaves; 1.5 lb (about 680 g) baby (new) potatoes; 2 sprigs fresh rosemary sprigs; 1/2 cup (120 ml) red wine (dry); 2 tablespoons (30 ml) balsamic vinegar; 1/2 cup (120 ml) low-sodium beef stock; 2 tablespoons fresh parsley (optional, chopped); 1/2 teaspoon coarse sea salt (for potatoes); 1/4 teaspoon black pepper (for potatoes)

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